Equipment
Ingredients
Seafood
- 1000 g littleneck clams, scrubbed and rinsed
Pasta
- 400 g spaghetti, dry
Aromatics & Sauce
- 60 ml extra virgin olive oil
- 4 garlic, thinly sliced
- 120 ml dry white wine
- 15 g fresh flat-leaf parsley, finely chopped, stems separated and reserved
- 2 g red pepper flakes
- kosher salt
Nutrition (per serving)
Method
Submerge the clams in a large mixing bowl of cold water with a generous pinch of salt. Let them sit for 1 hour to purge any sand. Lift the clams out of the water carefully with your hands, leaving the sand at the bottom of the bowl, and scrub the shells under running water.
Bring a large pot of lightly salted water to a rolling boil (100°C/212°F). Add the spaghetti and cook for 2 minutes less than the package instructions for al dente.
While the pasta cooks, heat the extra virgin olive oil in a large skillet over medium heat. Add the sliced garlic, reserved parsley stems, and red pepper flakes. Sauté until the garlic is fragrant and pale gold, being careful not to let it brown.
Increase the heat to medium-high. Add the purged clams to the skillet and immediately pour in the white wine. Cover with a tight-fitting lid.
Steam the clams for 3 to 4 minutes, shaking the pan occasionally. As soon as the clams open, use tongs to transfer them to a clean bowl so they do not overcook. Discard any clams that refuse to open. Remove and discard the parsley stems from the skillet.
Using a colander or tongs, transfer the undercooked spaghetti directly into the skillet with the clam broth, allowing some starchy pasta water to cling to the noodles.
Simmer the pasta in the clam broth over medium-high heat for 1 to 2 minutes, tossing vigorously. The starches from the pasta will release and emulsify with the oil and clam juice to create a glossy sauce. If the pan seems too dry, add a splash of pasta water.
Return the cooked clams, along with any juices that accumulated in their resting bowl, to the skillet. Turn off the heat. Add the chopped parsley leaves and toss well to combine. Serve immediately.
Chef's Notes
- Never throw away the juices that accumulate in the resting bowl after removing the opened clams; this liquid is packed with pure ocean flavor and should be poured directly back into the pasta.
- Salt the pasta water much more lightly than you would for a standard tomato or meat sauce. Clams retain ocean water and release a significant amount of salty brine as they steam open.
- The secret to a creamy sauce without using cream or butter is mantecatura, the process of emulsification. Vigorously tossing the starchy, undercooked pasta with the olive oil and clam broth creates a stable, glossy suspension.
- Some chefs prefer to remove half the clams from their shells before tossing with the pasta to make eating easier, leaving the rest in the shell for a beautiful presentation.
Storage
Refrigerator: 1 day — Best eaten immediately. If storing, remove shells and store in an airtight container.
Reheating: Reheat very gently in a skillet with a splash of water or white wine to prevent overcooking the clams.
